CHERRY TOMATO CONFIT
For this recipe, you can save your pricey, superflavorful extra-virgin olive oil, and go with milder, less expensive oil instead. Because the oil takes on the flavors of garlic, thyme, and the tomatoes themselves, more nuanced oil would lose its character anyway. Though we call for a combo of red and orange tomatoes, you can go with just one color if you prefer. Serve the confit-and the flavorful oil-on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.
Provided by Ann Taylor Pittman
Time 2h
Yield Serves 15 (serving size: about 1/3 cup)
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
- Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.
Nutrition Facts : Calories 116, Carbohydrate 4 g, Cholesterol 0.0 mg, Fat 11 g, Fiber 1 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 197 mg, Sugar 2 g
CHERRY TOMATO CONFIT
Any variety of cherry tomatoes will work here, and I recommend using several, just because it's pretty. Once made, this keeps several weeks in the fridge. Keep the tomatoes covered by the olive oil.
Provided by Hank Shaw
Categories Appetizer Condiment Main Course Pasta
Time 4h10m
Number Of Ingredients 5
Steps:
- Preheat the oven to 225°F. Arrange the tomatoes in one layer in sheet pans. Scatter the garlic cloves among them. Drizzle the olive oil over everything and sprinkle everything with salt. Set in the oven for between 2 and 5 hours.
- When the tomatoes have collapsed and have simmered for at least 1 hour, sprinkle the herbs over everything. Turn off the heat and leave the pans in the oven. Once everything has returned to room temperature, pack into containers. This will keep several weeks in the fridge.
Nutrition Facts : Calories 185 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 14 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving
RED AND YELLOW CHERRY TOMATO CONFIT
Provided by Melissa Clark
Categories easy, condiments
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Spread tomatoes and garlic out on a baking sheet. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Discard garlic. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 454 milligrams, Sugar 5 grams
CHERRY TOMATO CONFIT
Provided by Martha Stewart
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 225 degrees. Place the tomatoes in a baking dish large enough to hold them in a single layer. Pour the oil over the tomatoes, and add the herb sprigs and garlic cloves. Season generously with salt and pepper. Bake, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
- Remove the tomatoes from the oven, and allow to cool. Transfer to a small bowl. For the best flavor, cover, and refrigerate overnight. Bring to room temperature before you are ready to serve.
- Before serving, pour the tomatoes into a sieve set over a bowl, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil. Stir gently, being careful not to break up the tomatoes. Season with salt and pepper.
YELLOW TOMATO CONFIT
Steps:
- Preheat the oven to 400°F.
- Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
- Cook the tomatoes in the oven about 50 minutes, until they soften and blister. Remove the pan from the oven, and let cool 10 minutes. Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.
- Transfer half the tomato mixture to a blender with 1/2 cup of the liquid. (You will need to purée in batches.) Process at the lowest speed until the tomatoes are puréed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up, and blend about a minute, until completely smooth. Transfer to a container, and repeat with the second half of the tomatoes. (You may not need all the liquid.) Season with 1/2 teaspoon salt and some pepper. Taste for seasoning.
- Note
- The tomatoes need to fit snugly in the baking dish in one even layer. If there is too much room in the pan, the sauce will be thin and lose some of its intensity.
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